Quine can be used to create a delicious compote whose unique aroma goes wonderfully with desserts and ice cream. Of course, you can also serve quince compote on its own as a delicious dessert. We'll show you how easy it is to make this treat.
How can I make quince compote?
To make quince compote, sterilize jars and fill them with cleaned, sliced quinces. Pour a hot sugar-water syrup over them and seal the jars. Wake them up in the canner or oven for 30 minutes at 90 degrees Celsius.
The accessories you need
The list of necessary preserving utensils is not long. In addition to jars with twist-off lids or classic mason jars with glass lids, rubber rings and metal clips, all you need is an automatic preserver or the oven.
Preparing quince compote
Ingredients for 5 glasses of 500 ml each
- 2, 5 kg quinces
- 1 l water
- 550 g sugar
- Juice of 1 – 2 lemons
Preparation
- Sterilize jars, lids and preserving rings in boiling water for 10 minutes. Drain and set aside.
- Wash the quinces and rub off the fuzz.
- Put water in a bowl and add some lemon juice.
- Peel the quinces, quarter them and cut out the core.
- Cut into wedges and place in the lemon water. This prevents the fruit from turning brown.
- Bring water to a boil in a large pot.
- Add the quince wedges and simmer for three minutes.
- Remove from the liquid with a slotted spoon and rinse in ice cold water.
- Boil 1 liter of water with the sugar until all crystals have dissolved.
- Put the quinces in the glasses and pour the hot syrup over them. A two centimeter wide edge must remain at the top.
- Close jars.
Cooking quince compote
- Place the food to be cooked on the rack of the canner.
- Pour water, three quarters of the containers must be in the liquid.
- Soak at 90 degrees for 30 minutes.
- Remove with tongs, let cool and check whether a vacuum has formed in all glasses.
- Store the quince compote in a cool, dark place.
Preserving in the oven
- Preheat the oven to 180 degrees top and bottom heat.
- Place glasses in the drip pan and pour two centimeters of water.
- Insert on the lowest rail.
- As soon as bubbles appear in the vessels, switch them off.
- Leave the quince compote in the oven for another 30 minutes.
- Remove, allow to cool and check that all lids are firmly on.
Tip
The Ball Mason or Leifheit jars, which are becoming increasingly common here, are very practical for preserving. These consist of a metal disc with a rubber seal that is placed on the container. The food is then closed with a screw ring. When opened, this system makes it easy to see whether there is still a vacuum in the glass.
